Ingredients
Equipment
Method
Prepare the short ribs:
- Pat the short ribs dry with paper towels.5 lbs boneless beef short ribs
- Season the short ribs generously with salt and pepper.Salt and pepper to season well
Sear the short ribs in the pressure cooker:
- Using the saute mode, sear the short ribs on all sides until brown, do it in batches.2 tbsp neutral oil
- Remove the ribs and set them aside.
- Use a paper towel to get rid of excess oil.
Saute the vegetables:
- In the same pot, add the onion, carrots, and celery.1 onion, 2 carrots, 3 celery stalks
- Saute for 2 minutes.
Deglaze:
- Pour in the white wine, scraping the bottom of the pot.1 cup of white wine
- Add the tomato puree1 cup tomato puree
- Allow the wine to reduce by half.
Add Cola and Thyme:
- Pour in the bottle of Coca-Cola and water, stirring to combine.1 small bottle coca cola, 1 cup water
- Nestle the seared short ribs back into the pot.
- Add thyme sprigs on top.10 thyme sprigs
- Pressure Cook for 45 minutes
Reduce the braising liquid:
- After 45 minutes, wait for the pressure cooker's natural release.
- Remove the beef and the thyme sprigs from the braising sauce.
- Strain out the vegetables.
- Turn on saute mode to reduce the sauce until it thickens and becomes a gravy. About 8 minutes.
Serve with Mashed Potatoes:
- While the ribs are cooking, prepare your mashed potatoes.
Garnish and Serve:
- Once the short ribs are done, discard the thyme sprigs.
- Serve the cola-braised short ribs over a bed of mashed potatoes.Mashed potatoes
- Garnish with minced chives for a fresh burst of flavor.Minced chives